by Anthony J. Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce this week, my colleague, and Guest-Chef, Sarah-Jane Bedwell, RD, LDN.
Sarah-Jane Bedwell, RD, LDN
Sarah-Jane is a Registered Dietitian/Nutritionist certified by the American Dietetic Association and licensed in Tennessee.
Education and Experience:
She graduated magna cum laude with a major in dietetics and minor in exercise science from Harding University. Sarah-Jane completed her dietetic internship, with an emphasis on Medical Nutrition Therapy at Vanderbilt University Medical Center.
Her nutrition experience includes both clinical and community work. She served in a previous position as a renal dietitian for over 80 patients at a kidney dialysis clinic, where she interpreted lab data and made treatment recommendations as well as conducted weekly one-one-on renal and diabetic diet educations with the patients. In her current position as Community Nutrition Educator at Williamson Medical Center, Sarah-Jane serves as a representative of the hospital speaking on various nutrition-related topics to large community groups and businesses. She also serves as a hospital representative at health fairs and community events by operating a nutrition screening and information booth.
Sarah-Jane has developed two cutting-edge nutrition programs: Couture Nutrition for Women and POWER Nutrition for Men, which she uses with her clients in her private practice, where she specializes in Nutrition Therapy for various medical conditions and weight-loss by design.
Sarah-Jane is active in her national, state, and local dietetic associations and is currently serving on the Nashville Dietetic Association Board as Council on Professional Issues Chair. She is also serving as a preceptor for the Vanderbilt University Medical Center’s Dietetic Internship, teaching graduate students about the different roles of a registered dietitian in private practice.
Sarah-Jane also enjoys fitness, as she ran on a championship NCAA cross-country team and was a cheerleader in college. She has completed numerous road races including 3 marathons. In her spare time, Sarah-Jane enjoys cooking healthy meals and spending time with her husband and their two miniature dachshunds, Inky and Buddy.
Sarah-Jane’s volunteer experience includes teaching nutrition programs to children at the public library as a part of National Nutrition Month as well as giving nutrition talks for senior citizen groups. Sarah-Jane also enjoys participating in various food drive events. She is involved in several different ministries at her church, Hillsboro church of Christ.
© Pan Glazed Chicken with Basil
Recipe reprinted with permission by www.nashvillenutritionexpert.com and Sarah-Jane Bedwell, RD LDN.
Pan Glazed Chicken with Basil (super fast and easy!)
4 (4-ounce) chicken breast halves, skinned and boned
1/2 tsp salt
1/2 tsp fresh ground pepper
2 tsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp honey
2 Tbsp chopped fresh basil
1 Tbsp feta cheese
Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned. Turn chicken and cook 6 minutes or until chicken is done. Stir in vinegar, honey, and basil; cook 1 additional minute. Remove from heat, sprinkle with feta and serve. Yield: 4 servings
sarah-jane bedwell, R.D., L.D.N.
Nashville's Nutrition Expert